Ricotta Cheese Sweet Pudding Cake Food

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
• Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
• Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESE FILLED CAKE

Steps:

• Mix cake according to directions on box.
• Grease and flour 13x9 inch pan.
• Pour cake mix into pan.
• Mix Ricotta, sugar, beaten eggs and vanilla.
• Pour filling mixture over cake batter and spread evenly.
• Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean.
• Cool completely.
• Cut into squares to serve. Holly Wickstrom Guild of St. Mary of the Nativity, Scituate, MA - - - - - - - - - - - - - - - - - -

LEMON RICOTTA PUDDING

Steps:

• Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
• Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
• Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.

RICOTTA CHEESE SWEET PUDDING CAKE

Steps:

• Butter a casserole dish if planning to serve as a pudding, a spring form pan if serving as a cake. Blend cheese, cold grits and marmalade until smooth. Whip up the eggs with the lemon juice. Blend eggs into the batter. Pour into the buttered casserole dish or pan and bake at 350 for about an hour and a half.
• This is tasty, but not that sweet. If you like cheesecake that is sweet, add 3/4 cup to a cup of sugar to the batter.
• It's meant to be eaten cold, not hot, so after you pull this from the oven, allow it to cool for a half hour or so out of the fridge, and then put it in the fridge to get cold. My cooling time was about 3 hours.
• Leftover cranberry sauce makes a great topping for this.